Poularde Sainte Hélène

Name: Poularde Sainte Hélène (Chicken with Quenelles)
Cuisine: France
Ingredients: 3 egg whites; 6 cups chicken stock; Cognac; Madeira; 1 whole egg; Dash of white pepper; Juice of ½ lemon; Salt; 2 cups water; Chunk of butter; ¼ teaspoon salt; ½ pound ground veal; 1 (5–6 pound) chicken or capon; ⅛ pound butter; 2 whole eggs; 1 pint fresh mushrooms; ½ cup flour; ½ cup water; ⅛ teaspoon salt; Flour; Butter; ½ pound pâté de foie gras (bought or made); 2 truffles, julienne-cut

Chicken with Quenelles

Preparation info

Difficulty
Complex

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (5–6 pound) chicken or capon
Recipe Bourguignonne Sauce
⅛ pound

Europe
France
Main course
Mediterranean

Method

Remove as much fat from the fowl as you can. Truss and braise it in Bourguignonne sauce (see Coq au Vin recipe). Reduce oil to 2 tablespoons, brown whole chicken and do not pour off oil. Add the flour and continue with the Bourguignonne sa